Cuts the kabocha squash into preferred sizes. Remove seeds, place in large pot, and add 6 cups of water, reaching one-third above squash.
Cover and boil kabocha until tender (25-30 minutes). Drain, then let it cool.
Once the squash has cooled to a manageable temperature, extract the flesh by either scooping it out or peeling off the skin.
Blend cooked squash into a paste. Add water if needed. Alternatively, use an immersion blender and mash gently for a textured porridge.
Blend soaked glutinous rice with 1 cup of water. Combine with cooked squash in a pot and add 3 cups of water.
Cook over medium heat, stirring continuously, until the rice becomes translucent and the porridge thickens.
Scoop Hobak-juk into a bowl. Serve hot with garnishes and rice cake balls.